Bourbon Peach Salmon

$To make Bourbon Peach Salmon, gather these ingredients: - 4 salmon fillets (6 oz each) - 2 fresh peaches, pitted and diced - 3 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon soy sauce - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon fresh thyme, chopped - Salt and pepper to taste - Olive oil for cooking - Fresh basil leaves for garnish You can swap ingredients easily. Try these options: - Use maple syrup instead of honey for a different sweetness. - Replace Dijon mustard with yellow mustard if you prefer. - Use balsamic vinegar instead of apple cider vinegar for a richer taste. - Fresh peaches can be switched for nectarines or plums. Each serving of Bourbon Peach Salmon has: - Calories: 350 - Protein: 35g - Fat: 15g - Carbohydrates: 20g - Fiber: 2g - Sugars: 12g This dish is not only tasty but also healthy! You get protein from salmon and vitamins from peaches. Enjoy this flavorful meal guilt-free! {{ingredient_image_1}} Grilling salmon is simple and fun. Start by heating your grill to medium-high. Make sure to grease the grill grates lightly with olive oil. This step helps prevent sticking. Place the salmon fillets skin-side down on the grill. Brush each fillet with the honey-Dijon mixture. This adds a sweet and tangy flavor. Grill the salmon for 4-5 minutes on each side. The cooking time may change based on the thickness of your fillets. You want them to flake easily with a fork when done. The peach topping adds a fresh twist. Begin by pitting and dicing the peaches. In a bowl, drizzle the diced peaches with olive oil. Add a pinch of salt and pepper. Toss them gently to coat. This step enhances their natural sweetness. During the last 2 minutes of grilling, add the peaches to the grill. They only need a quick char. This caramelizes their sugars and brings out their flavor. To get perfect grill marks, avoid moving the salmon too much. Place it on the grill and let it sit. If you try to flip it too soon, it may stick. After a few minutes, check for good grill marks before flipping. For added flavor, you can brush some honey-Dijon mixture on the salmon while grilling. This not only helps with the marks but enhances the taste. Enjoy your beautifully grilled salmon with that tasty peach topping! To get the best flavor from your Bourbon Peach Salmon, start with a great marinade. Whisk together honey, Dijon mustard, soy sauce, apple cider vinegar, garlic, thyme, salt, and pepper. Let the salmon soak in this mix for at least 30 minutes. This step adds depth to the fish. When grilling, make sure your grill is hot. This helps seal in juices and creates nice grill marks. Place the salmon skin-side down on the grill. Brush the top with the leftover marinade for extra flavor. Grill each side for 4-5 minutes, depending on thickness. For sides, grilled vegetables work well. Think zucchini, bell peppers, or asparagus. A fresh salad with mixed greens and a light vinaigrette adds a nice touch. When it comes to drinks, a chilled white wine pairs nicely. A fruity Sauvignon Blanc complements the peaches. If you prefer a cocktail, try a peach mojito. The mint and lime balance the sweetness of the dish. To check if your salmon is done, use a fork. Gently press the top of the fish. If it flakes easily, it’s ready. The inside should be a light pink color, not raw or dark. If you have a meat thermometer, aim for 145°F (63°C) for perfect doneness. Remember, you can always grill a bit longer if needed. Just make sure not to overcook it, as this can dry out the fish. Trust your senses; the smell will guide you! Pro Tips Choose Fresh Salmon: Opt for wild-caught salmon if possible for better flavor and texture. Peach Selection: Use ripe, sweet peaches to enhance the dish's flavor; they should yield slightly to pressure. Marinate for Flavor: If time allows, marinate the salmon in the honey-Dijon mixture for up to 30 minutes before grilling for a deeper flavor. Perfect Grill Marks: Avoid moving the salmon too much while grilling to achieve beautiful grill marks and prevent sticking. {{image_2}} You can switch up the peaches for other fruits. Try mangoes for a tropical twist. Pineapples add a nice zing too. Apples can give a crisp bite when cooked. Just remember to adjust the sweetness in your marinade to match the fruit. You can mix up the marinade for more flavor. Try using maple syrup instead of honey for a rich taste. You can add orange juice for a citrus kick. If you love heat, mix in some chili flakes. Each change will give your dish a new taste. Grilling is great, but there are other methods. You can bake the salmon in the oven at 400°F for 15-20 minutes. This keeps the fish moist and tender. If you prefer stovetop cooking, pan-sear the salmon in a skillet. Cook it on medium heat until it’s golden brown. Each method offers a unique flavor and texture. After grilling Bourbon Peach Salmon, let it cool. Place leftovers in an airtight container. This keeps the salmon and peaches fresh. Store it in the fridge for up to three days. Make sure to separate the salmon from the peach topping if you want to keep the flavors distinct. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. If you prefer the microwave, use a low setting. Heat for short bursts, checking often. This helps avoid overcooking. You can freeze both salmon and peaches. Wrap each salmon fillet tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible. For the peach mixture, do the same. It can stay in the freezer for up to three months. When ready to use, thaw in the fridge overnight before reheating. The best way to grill salmon starts with good prep. First, you want to dry your salmon fillets. This helps the skin become crispy. Then, brush them with oil and season with salt and pepper. Heat your grill to medium-high. Place the salmon skin-side down. Grill for about 4-5 minutes. Flip it gently and grill for another 4-5 minutes. Use a fork to check if it flakes easily. This shows that it is done. Yes, you can use frozen salmon. Just make sure to thaw it properly. Place it in the fridge overnight or run it under cold water for a quick thaw. Once thawed, pat it dry and season. You can follow the same grilling steps. The flavor will still be great with the bourbon peach glaze. Salmon is a superfood packed with omega-3 fatty acids. These fats support heart health and brain function. It also contains high-quality protein, which helps build muscle. Peaches add vitamins A and C. They are low in calories and high in fiber. This makes them great for digestion. Together, salmon and peaches make a healthy dish that is tasty and good for you. This blog post covers how to make Bourbon Peach Salmon. We explored ingredients, cooking steps, and useful tips for great results. I shared ideas for substitutes and different cooking methods. You also learned how to store leftovers and maximize flavor. In my view, grilling this dish offers a fresh take on salmon. Enjoy the mix of sweet and savory. With a few tweaks, you can make it your own. Try it out, and savor the taste!$

Grilled salmon fillets topped with a sweet bourbon peach glaze.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (6 oz each)
2 pieces fresh peaches, pitted and diced
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
to taste salt and pepper
as needed olive oil for cooking
as needed fresh basil leaves for garnish

Instructions

In a medium bowl, whisk together honey, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, thyme, salt, and pepper until well combined.
In a separate bowl, combine the diced peaches with a drizzle of olive oil and a sprinkle of salt and pepper. Toss gently to coat.
Heat a grill or grill pan over medium-high heat and lightly grease with olive oil.
Place the salmon fillets skin-side down on the grill. Brush the top of each fillet generously with the honey-Dijon mixture.
Grill the salmon for about 4-5 minutes on each side, depending on thickness, until it flakes easily with a fork. During the last 2 minutes of cooking, add the diced peaches to the grill for a quick char.
Once cooked, remove the salmon and peaches from the grill.
Plate the salmon and top with the grilled peaches. Drizzle any remaining honey-Dijon mixture over the top.
Garnish with fresh basil leaves for an aromatic finish.

Notes

Serve on a rustic wooden platter with additional fresh peach slices and a sprinkle of thyme for an elegant touch.

Keyword bourbon, grilled, honey, peach, salmon